{"id":2130,"date":"2023-11-11T04:25:56","date_gmt":"2023-11-11T04:25:56","guid":{"rendered":"https:\/\/www.sutyo.com\/how-olivia-vessel-and-joe-russell-got-engaged-on-the-olivia-and-joe-cheese-show\/"},"modified":"2023-11-11T04:25:56","modified_gmt":"2023-11-11T04:25:56","slug":"how-olivia-vessel-and-joe-russell-got-engaged-on-the-olivia-and-joe-cheese-show","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/how-olivia-vessel-and-joe-russell-got-engaged-on-the-olivia-and-joe-cheese-show\/","title":{"rendered":"How Olivia Vessel and Joe Russell Got Engaged on \u201cThe Olivia and Joe Cheese Show”"},"content":{"rendered":"
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Editor\u2019s note: Contributor Pamela Vachon was the perfect person to share Olivia and Joe\u2019s story. She shares, \u201cMy boyfriend made a salad with blue cheese in it the first time we had dinner together. He didn\u2019t know I was a cheese writer yet, so I thought it was a bold move, and one that suggested that things could work out for us! (I love blue cheese.)\u201d <\/em><\/p>\n

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There are people who love cheese, and then there are people whose love is rooted in cheese. (I think this is the appropriate forum where this can earn solid #relationshipgoals.) Comedians, YouTubers, and cheese lovers Olivia Vessel and Joe Russell are the duo behind The Olivia and Joe Cheese Show<\/a>: a weekly, short-format comedy program centered around the tasting of one cheese per episode. Replete with sassy couple banter, copious cheese puns, and even a musical parody number each week, (i.e., \u201cDing dong the brebirousse is red\u2026\u201d) the show now has over 80 episodes to its credit and almost 1000 followers. Each cheese is rated\u2014or \u201cratted,\u201d utilizing cheese-loving rat icons as mascots\u2014on a 5-point scale.<\/p>\n

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In a recent episode featuring homemade mozzarella\u2014\u201cit\u2019s the cheese that you buy to make big pizza pie, MOZZ-a-rella,\u201d\u2014Joe proposed to Olivia on camera<\/a>. (Fresh, warm mozzarella and an engagement ring? That\u2019s amore, indeed!) So, I think this qualifies as…The Cheesiest Marriage Proposal Ever. Naturally, I had to hear all about this, so I chatted with Olivia and Joe about their very cheesy life together.<\/p>\n

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Did you learn of your mutual love of cheese early in the relationship?<\/strong><\/p>\n

Olivia Vessel: So…we met on Tinder, and I always tease him that his Tinder \u201cAbout Me\u201d just said \u201cComedian. Magician. Lover of cheese.\u201d And it made me laugh out loud because I liked cheese a lot but I wasn\u2019t obsessed with it the way that I am now.<\/p>\n

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Joe Russell: I don\u2019t even think I really meant it as, \u201cI love cheese so much; it\u2019s the most important thing for me,\u201d I just thought it would be a funny punchline. The fanciest cheese I ever bought was, like, cheddar with little peppers in it.<\/p>\n

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OV: So then, when we met, I think for the first year or so that we were dating, any time we would go out to eat if there was a cheese platter on the menu we\u2019d always order it because it was a fun thing that we would do together; it felt fancy.<\/p>\n

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What inspired the YouTube series?<\/strong><\/p>\n

OV: Joe and I kind of realized that, because he\u2019s a comedian and an editor, and I\u2019m an actor, and a director and a singer, we realized that between the two of us, we could create something pretty cool. <\/p>\n

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JR: We\u2019re just weird on our own. I remember saying to Olivia, \u201csomebody\u2019s got to see this.\u201d So we racked our brains for a long time thinking about what should the show be about? Okay, there\u2019s always going to definitely be a bit in the show where we eat cheese, so there will be a cheese segment, and then after a while, it just became the whole thing.<\/p>\n

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OV: It will just be a cheese show.<\/p>\n

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I found that your episodes aren\u2019t just funny, but informative! Where does your background cheese knowledge come from, or where do you get your information?<\/strong><\/p>\n

OV: I had also worked for a little bit at this fancy French restaurant on the Upper East Side, and they had a cheese platter that was on the menu, and all the cheese was supplied by Murray\u2019s<\/a>, and when they were teaching us about the cheeses, I was like \u201coh my god\u201d and I just kept taking notes!<\/p>\n

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JR: She came home with a notebook full of handwritten cheese notes. I\u2019m like, \u201cwhat are you doing?\u201d<\/p>\n

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OV: All of the other servers were saying \u201cyou don\u2019t have to know that much about it,\u201d but I was like, \u201cno this is so cool!\u201d I just found it fascinating. There was someone who had come from Murray\u2019s to teach the servers about the cheeses, and she had told us that Murray\u2019s teaches classes and that you could get on the volunteer list and then take the class for free and still get to take all the notes and everything. <\/p>\n

So, Murray\u2019s classes gave me the foundation, and it also helped show me just how much information there is out there, so now when I pick a cheese, I kind of will pick the next 3 or 4 episodes, and then I research them as much as I can. I spend probably an hour or two online for each cheese before we film. And the more research I\u2019ve done, the more helpful it is to be able to write jokes about it and be able to come up with lyrics for the song.<\/p>\n

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How do you choose your cheeses each week?<\/strong><\/p>\n

OV: I follow a lot of cheese people…I just kind of scour the internet for interesting stories. I think it\u2019s fun when we have holidays coming up to try to find something fitting, like last year for Halloween we did Mimolette<\/a>, because that\u2019s fun, it\u2019s orange, and it\u2019s got cheese mites on it, so it\u2019s kind of scary. I kind of use what else is on the calendar as a way to pick stuff. And between holidays, it\u2019s just about \u201cwhat was last week\u2019s episode,\u201d and I want this one to look and feel very different, or we haven\u2019t a done blue cheese in a while, or, we haven\u2019t done many cheddars\u2026I try to not do 3 goat cheeses in a row.<\/p>\n

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JR: She\u2019s got this crazy spreadsheet where everything\u2019s color-coded and numbered, and it\u2019s got memorable moments from the show, and the \u201cratting\u201d we gave it, and whether it was cow or sheep, and so she tries to space them out.<\/p>\n

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OV: Through The Cheese Show I\u2019ve been able to collect some cheesemonger friends that are invested in the show\u2026<\/p>\n

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JR: So if there\u2019s a question that no internet thing can answer\u2026<\/p>\n

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OV: I\u2019ll reach out to them, or if we need ideas for different cheese shows I\u2019ll reach out to them. We have a friend, Josiah Baird who works in California, and he actually gave us the idea to make mozzarella for our anniversary episode, because I asked, \u201cWhat would be fun, something different, kind of romantic\u2026\u201d<\/p>\n

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CP: Are either of you tasting the cheese for the first time during the episode?<\/em><\/p>\n

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JR: Definitely for me.<\/p>\n

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OV: And most of the time for me as well. In the beginning, I knew a lot of the cheeses, and I was picking cheeses that I\u2019d had before, whether in Murray\u2019s class or in a restaurant somewhere. I used to taste them when I would buy them to make sure this would be a good cheese for the show, but a lot of shops since the pandemic haven\u2019t been doing tastings, but I think now I know enough about cheese that, based on how it\u2019s made, or what it\u2019s infused with, or where it\u2019s made, I can kind of get a good guess of at least whether or not Joe\u2019s going to like it. I know I\u2019ll love it.<\/p>\n

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JR: Yancey\u2019s Fancy<\/a> sent us four different cheeses, and in one of the episodes I got blindfolded and had to guess the flavors.<\/p>\n

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OV: It was literally a blind taste test for him.<\/p>\n

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Are there any favorite cheeses you learned along the way or anything that stood out or surprised you?<\/strong><\/p>\n

JR: Our favorite one is the Meredith Dairy Feta<\/a>. <\/p>\n

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OV: A sheep and goat cheese from Meredith dairy …oh my god…it\u2019s marinated in oil instead of brine. <\/p>\n

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JR: That\u2019s the one cheese in all of the 80 episodes we just buy, and just covet it, and savor it.<\/p>\n

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OV: It got 6 out of 5 rats. <\/p>\n

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CP: It\u2019s an overacheeser. <\/em>(I\u2019ll see myself out.) Joe, in the proposal episode, were you inspired specifically because you were singing to the tune \u201cThat\u2019s Amore?\u201d <\/em><\/p>\n

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JR: I had to keep it a secret that I was going to do that! For the song, we\u2019ll take the title of the cheese, or something about the cheese, and figure out if it sounds like the chorus of any song\u2026<\/p>\n

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OV: So we had just done fontinella, and then we were doing mozzarella, and we\u2019d already done (Rhianna\u2019s) \u201cUmbrella\u201d song so we couldn\u2019t do that again…I think I came up with \u201cThat\u2019s Amore.\u201d<\/p>\n

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Are you planning for a cheese-themed wedding?<\/strong><\/p>\n

JR: Cheese has to be involved somehow.<\/p>\n

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OV: Has to be, in some way. Maybe like a giant cheese \u201ccake.\u201d Instead of cake maybe we\u2019ll have 3 giant wheels of cheese stacked up…<\/p>\n

\u00a0Planning a wedding?<\/p>\n

2 Innovative Ways to Incorporate Cheese into A Wedding Celebration<\/a> <\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Editor\u2019s note: Contributor Pamela Vachon was the perfect person to share Olivia and Joe\u2019s story. She shares, \u201cMy boyfriend made a salad with blue cheese in it the first time we had dinner together. He didn\u2019t know I was a cheese writer yet, so I thought it was a bold move, and one that suggested … Okumaya devam et “How Olivia Vessel and Joe Russell Got Engaged on \u201cThe Olivia and Joe Cheese Show””<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2130","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2130"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2130\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}